This coconut cake is soft, light, and full of coconut flavor. Topped with a rich coconut frosting and sprinkled with toasted coconut flakes, this cake is the ultimate treat for coconut lovers.
Introduction
Coconut cake is a classic favorite for coconut lovers. This cake features soft, airy layers of cake, filled with creamy coconut frosting, and is topped with toasted coconut flakes. It’s a showstopper dessert for any occasion.
Why You’ll Love This Coconut Cake
- Fluffy texture: Soft, light, and airy cake layers.
- Rich coconut flavor: Coconut is present in every bite, from the cake to the frosting.
- Perfect for celebrations: Ideal for birthdays, holidays, or just because.
- Great for coconut lovers: A must-make for anyone who loves coconut desserts.
Ingredients for Coconut Cake
For the Cake:
- All-purpose flour (2 1/2 cups): Forms the base of the cake.
- Granulated sugar (2 cups): Sweetens the cake.
- Baking powder (1 1/2 teaspoons): Helps the cake rise.
- Salt (1/4 teaspoon): Balances sweetness.
- Unsalted butter (1/2 cup, softened): Adds richness.
- Eggs (4 large): Adds structure.
- Coconut milk (1 cup): Adds coconut flavor and moisture.
- Shredded coconut (1 cup): Adds texture and flavor.
- Vanilla extract (1 teaspoon): Adds depth of flavor.
For the Coconut Frosting:
- Unsalted butter (1 cup, softened): A creamy base for the frosting.
- Powdered sugar (4 cups): Sweetens the frosting.
- Coconut milk (1/4 cup): Adds coconut flavor and thins the frosting.
- Shredded coconut (1 cup, toasted): Garnishes the cake with extra coconut flavor.
Coconut Cake Recipe (How to Make It)
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Frosting Time: 15 minutes
Servings: 10 slices
- 1. Preheat the oven and prepare the pans. Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- 2. Make the cake batter. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, eggs, coconut milk, shredded coconut, and vanilla extract. Mix until smooth.
- 3. Bake the cakes. Divide the batter between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
- 4. Make the frosting. Beat the butter with powdered sugar, coconut milk, and shredded coconut until smooth.
- 5. Assemble the cake. Frost the top and sides of the cakes with coconut frosting. Garnish with toasted coconut flakes.
- 6. Serve and enjoy. Slice and serve this delicious coconut cake.
Reader Review: “The coconut flavor is so rich and delicious! This is my go-to cake for every celebration.”
Tips for Perfect Coconut Cake
- Use full-fat coconut milk: For the best flavor and richness.
- Toast the coconut: Toasting the shredded coconut adds a nice texture and flavor to the cake.
- Chill the frosting: Let the frosting cool before applying it to the cake for a smoother finish.
Variations & Substitutions
- Chocolate coconut cake: Add 1/2 cup of cocoa powder to the cake batter for a chocolate version.
- Pineapple coconut cake: Add chopped pineapple to the cake batter for a tropical twist.
Storing & Reheating
- Fridge: Store the cake in an airtight container for 4–5 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Serve chilled or at room temperature.
Serving Suggestions & Pairings
- Serve with a side of fresh fruit for a refreshing dessert.
- Enjoy with a cup of tea or coffee for a perfect afternoon treat.
If you make this coconut cake, leave a rating and comment! Let me know how you enjoyed it!
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Coconut Cake (Fluffy, Sweet, Best Ever)
- Total Time: 1 hour 30 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
A soft, fluffy coconut cake made with shredded coconut and topped with coconut buttercream. This cake is a tropical delight, perfect for a summer party or a special occasion.
Ingredients
– 2 1/2 cups all-purpose flour
– 2 tsp baking powder
– 1/2 tsp salt
– 1 cup unsalted butter (softened)
– 2 cups granulated sugar
– 4 large eggs
– 1 cup coconut milk
– 1 cup shredded coconut
– 1 tsp vanilla extract
For the Coconut Buttercream:
– 1 cup unsalted butter (softened)
– 4 cups powdered sugar
– 1/4 cup coconut milk
– 1 tsp vanilla extract
– 1/2 cup shredded coconut for garnish
Instructions
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. Whisk flour, baking powder, and salt in a bowl. In another bowl, beat butter and sugar until creamy.
3. Add eggs, coconut milk, shredded coconut, and vanilla to the wet ingredients. Gradually add dry ingredients.
4. Pour batter into pans and bake for 30 minutes. Let cool completely.
5. For the buttercream, beat butter, powdered sugar, coconut milk, and vanilla until fluffy.
6. Frost the cake and top with shredded coconut.
Notes
– You can substitute coconut cream for coconut milk for a richer flavor.
– Store the cake in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American